1/4cupraisins, can replace with additional dried blueberries
1cup(130g)all purpose flour, spooned and levelled, plus a bit more, as needed
3/4cup(110g)whole wheat flour, spooned and levelled
2Tablespoonswheat germ, omit if unavailable
1/4cup(40g)light brown sugar, lightly packed
1/4-1/2teaspoonsalt
2 1/4teaspoonsInstant yeast, *see Instructions for using Active Dry Yeast
3/4cup(170ml)water, lukewarm, about 105F
1Tablespoonvegetable oil, or similar neutral-tasting oil
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Instructions
**If using Active Dry Yeast, add yeast to lukewarm water. Stir and let stand 5 minutes. Add to bowl when instructed below.
Add the dried blueberries and raisins to two small, separate bowls. Cover with hot water and set aside.
In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the all purpose flour, whole wheat flour, wheat germ, brown sugar and salt. Add the instant yeast stir to combine. **If using Active Dry yeast, add proofed yeast mixture in next step.
Add the lukewarm water (or proofed Active Dry yeast mixture) and oil to the bowl with the dry ingredients. Stir to combine then continue kneading 3 minutes with the mixer. Dough should be very moist, but should clean the bowl and wrap the kneading hook. If necessary, add a few more Tablespoons of all purpose flour, if needed (I added about 3 Tablespoons more for dough, as shown in the step-by-step photos).
Remove dough to a floured work surface. Drain the blueberries and raisins and pat dry well. Scatter over the dough and knead the fruit into the dough, using additional sprinkling of flour if dough is sticking to hands or the work surface. Once all the fruit is kneaded in, form dough into a ball and place into a greased bowl or large measuring cup. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
Preheat oven to 400F (regular bake setting/not fan assisted). Spray a large baking sheet with cooking spray and set aside.
Remove dough to a lightly floured work surface and gently deflate. Divide the dough into 6 equal-sized pieces. (*I like to weigh the entire dough first, then divide that weight by 6 to get a weight for the individual pieces. In this case, that was 94g per piece). Form the dough pieces into balls.
Roll each ball into a circle about 5-inches in diameter and about 1/4-inch thick. Place round onto the prepared baking sheet. Repeat with the remaining dough pieces.
Brush top of each round with water, then pierce the dough 5 or 6 times with a fork.
Bake in preheated oven for 7 minutes, then flip the rounds and bake for an additional 4-5 minutes, until baked and golden.
Remove from oven and immediately remove rounds to a wire cooling rack to cool completely. Store cooled rounds in an airtight container at room temperature or refrigerate for longer shelf life. Rounds can be frozen up to 2 months and can go from freezer to toaster, as needed.
Notes
For a thinner breakfast round, you could increase from 6 to 7 rounds.If you don't have whole wheat flour, substitute with additional all purpose flour.If you can't find dried blueberries, look for blueberry flavoured dried cranberries as a substitute.